Whole Egg Powder, For Survival Provisions, Waffles Pancakes, Omelets, Protein Drinks, Desserts, Packaging Type : 1Kg

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Usage

• One pound Whole Powdered Eggs will make forty-eight eggs.
• For one egg: 2 tablespoons Whole Egg Powder + 2 tablespoons and 2 teaspoons water = 1 egg.
• For larger quantities: Use three parts water to one part Whole Powdered Eggs, for four parts of liquid whole egg.

Ingredients

Pasteurized whole egg with less than 2% sodium silicoaluminate added as an anti-caking agent. Contains: Eggs.